Application efficiency of new raw materials in the production of flour confectionery products with increased nutritional value

Yanova, M.A.; Sharopatova, A. V.; Roslyakov, Yu.F.; Дзобелова, В. Б.

doi:10.1088/1755-1315/548/8/082091

Cited by 5 publications

(2 citation statements)

References 1 publication

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“…The content of carbohydrates ranged from 52.79 to 66.43%. The sweet components that make up the chemical composition of gingerbread lead to the release of happiness hormones into the blood, from which, after a sweet snack, the mood rises sharply [33], [34].…”

Section: Volume 17 522 2023mentioning

confidence: 99%

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Muldabekova,

Zhazykbayeva,

Maliktayeva

et al. 2023

Potr. S. J. F. Sci.

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The production of confectionery products is one of the most in-demand industries. Due to this, various assortments of confectionery products and production technologies have expanded. Following modern requirements, the product's appearance, taste, aroma, and nutritional value should be appropriate. Accordingly, to create a new range of gingerbread products, chickpea and bean flour, and sugar beet powder as a sugar substitute were introduced into the recipe: 10%, 15%, and 20% of the wheat flour in the original recipe were replaced by chickpea flour and bean flour; also, 30 and 60 g of the 125 g of sugar in the recipe was replaced by beet powder. A fully factorial experimental design was created to perform the work. According to this plan, control and 8 research samples of gingerbread were cooked and prepared. Organoleptic and physicochemical analysis of these finished products was performed. Sample No. 6, the sample with 5% chickpea flour, 10% bean flour, and 30 g of sugar beet powder, had the best organoleptic indicators. It is evenly light golden in colour, smooth in shape, undamaged, and well cooked. The taste and smell are sweet and are not inferior to the control sample in all parameters. Moisture content, water absorption properties, ash, acidity, fat, vitamins, toxic elements, and microbiological indicators were determined from the physicochemical parameters. Analysing the research results, gingerbread product No. 6 was the optimal regimen, because it contained a high amount of mineral elements and vitamins, and no toxic elements or microbiological indicators were found. In addition, the density and water absorption were relatively close to the control sample.

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Section: Volume 17 522 2023mentioning

confidence: 99%

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Muldabekova,

Zhazykbayeva,

Maliktayeva

et al. 2023

Potr. S. J. F. Sci.

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“…Extrusions have impact on the nutritional qualities and physiochemical properties of food due to high pressure and temperature [2]. Previously we have demonstrated the increasing economic efficiency of flour production from grain of the main cereal crops by extrusion method and the efficiency of the producing confectionery products with increased organoleptic properties and reduced energy value due to the introduction of developed technologies for the production of texturates from wheat grain by partially replacing sunflower seeds [3], [4], [5].…”

Section: Introductionmentioning

confidence: 99%

Effect of duration of extrusion on the water and protein content in textured grain

Yanova

Khizhnyak

Muchkina

et al. 2022

IOP Conf. Ser.: Earth Environ. Sci.

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Five types of cereals (wheat, covered barley, naked barley, covered oats and naked oats) were extruded for 6, 6.5, 7.6, 8.2, 9.1 and 10 seconds with subsequent control of the water and the protein content. The water content statistically significantly (p < 0.001) decreased during all the processing time with the final values of 7.3 %, 6.3 %, 7.2 %, 6.0 % and 6.5 % for wheat, covered barley, naked barley, covered oats and naked oats respectively. The protein content slightly decreased during all the processing time with the final values of 11.51 %, 10.95 %, 14.10 %, 13.01 % and 13.10 % for wheat, covered barley, naked barley, covered oats and naked oats respectively. The effect of processing time on the water content can be modeled by polynomial regression whereas the effect of processing time on the protein content can be modeled by linear regression.

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The Effect of Extrusion Processing on the Protein Complex of Flaxseed Cake

Yanova¹,

Snegireva²,

Khizhnyak³

2022

JCPRM

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As objects of research, we used the products of processing of oil flax seeds of the varieties August, Isilkulsky, Legur, Sokol and LM-98, grown on the experimental field of the State Agrarian University of the Northern Trans-Urals, Tyumen (2020). Flaxseed cake is obtained by "cold" pressing of oil by pressing, extruded flaxseed cake by passing the previously obtained cake through the extruder. The amino acid composition was determined by capillary electrophoresis on an automatic amino acid analyzer of the KAREL brand. 14 amino acids have been identified, of which 8 are irreplaceable. The total amount of essential amino acids is higher in the Sokol and August varieties (linseed cake – 18.19 and 10.48%, extruded linseed cake – 9.92 and 7.29%, respectively). Of the essential amino acids found in flaxseed cake, the highest content differs: lysine (from 2.86 to 1.08%), phenylalanine (from 3.82 to 1.22%), leucine and isoleucine (3.88–1.49%) , valine (4.00–1.13%), threonine (2.30–1.52%) and, accordingly, in extruded flaxseed cake: lysine (from 1.60 to 0.72 %), phenylalanine (from 1.98 up to 1.06 %), leucine and isoleucine (1.96–1.08%), valine (1.93–0.912%), threonine (1.77–0.81%). The results obtained allow us to recommend extruded flaxseed cake for expanding the range of bakery and flour confectionery products.

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Application efficiency of new raw materials in the production of flour confectionery products with increased nutritional value

Cited by 5 publications

References 1 publication

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Preparation and examination of the quality of gingerbread made with composite flour and sugar beet

Effect of duration of extrusion on the water and protein content in textured grain

The Effect of Extrusion Processing on the Protein Complex of Flaxseed Cake

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